Coffee Cashew Mini-Muffins

In Bake, Gluten-free on December 30, 2014 at 7:50 am

Dry Ingredients:
1/2 cup rice flour
5 tablespoons potato starch
4 tablespoons tapioca starch
1 tablespoon decaf coffee
2 teaspoons baking powder
4 tablespoons coconut sugar
2 tablespoons crushed cashews

1 egg white with 1 teaspoon of cream of tartar beaten to a stiff peak

Wet ingredients:
2 tablespoons sunflower oil
1/2 cup almond milk
2 tablespoons almond nut butter

Whisk the dry ingredients together then blend the wet ingredients with a spatula. Gently fold in the egg white.

Pour the batter into greased muffin tins and bake in a preheated oven at 180ºC for 25 to 30 minutes (or until it passes the toothpick test).




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